Cinnamon Cardinal Cookies Recipes

CINNAMON CARDINAL COOKIES

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed, beat flour mixture into butter mixture alternately with cream. Divide dough in half. Wrap halves in plastic wrap. Refrigerate until firm, about 30 minutes.
• Heat oven to 350°F. Lightly spray or grease 2 large cookie sheets. On lightly floured surface, roll half of dough at a time about 1/8 inch thick. Using 3-inch lightly floured cardinal-shaped cookie cutter, cut out cookies and place on cookie sheets.
• Place miniature chocolate chip on each for eye. Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals, neck and eye with black sugar crystals, and beak with yellow sugar crystals. Leave bottom breast of bird without sugar.
• Bake 6 to 8 minutes or until light brown and set.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

CINNAMON COOKIES

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.